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Broiling
Broilingis cookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.Follow
thesestepsto keepspatteringand
smokingtoa minimum.
Step1:Ifmeathasfator gristlenear
edge,cutverticalslashesthrough
bothabout2“apart.If desired,fat
maybetrimmed,leavinglayer
abo~~t1/8”thick.
Step2:Placemeatonbroilerrack
inbroilerpanwhichcomeswith
range.Alwaysuserack so fatdrips
intobroilerpan;otherwisejuices
maybecomehotenoughtocatchfire.
Step3:Wsitionshelfonrecommended
shelfpositionassuggestedinBroiling
Guideonoppositepage.Most
broilingisdoneon C position,but
ifyourrangeisconnectedto208
volts,youmaywishtousehigher
position.
Step4: have doorajarafewinches
(exceptwhenbroilingchicken).
Thedoorstaysopenbyitself,yet
thepropertemperatureismaintained
intheoven.
Step 5: TurnbothOVENSETand
OVENTEMPknobsto BROIL.
Preheatingunitsis notnecessary.
{SeenotesinBroilingGuide.)
Step 6: Turnfoodonlyonceduring
cooking.Timefoodsforfirstside
perBroilingGuide.
Turnfood,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
firsttimesgivenforthinnestfood.)
Step Z TurnOVENSETknob
to OFF.Servefoodimmediately,
andleavepanoutsideoventocool
duringmealforeasiestcleaning.
1. Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~ MOLD
FOILTHOROUGHLY~
BROILERRACK,ANDSLIT
FOILTOCONFORMWITH
SLITSINRACK.Broilerrackis
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling,Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplaceasheetof
aluminumfoilonshelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increaseinheatonoutsidesurfaces
oftheoven.
Questiom &Amwers
Q. WhyshouldI leavethedoor
closedwhen broilingchicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil.Closingthedoorholds
moreheatintheovenwhichallows
chickento cookevenlythroughout.
Q. Whenbroiling,isit necessary
to alwaysusearackinthepan?
A. Yes.Usingtheracksuspends
themeatoverthepan.Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q. ShouldI saltthemeatbefore
broiling?
A. No.Saltdrawsoutthejuices
andallowsthemtoevaporate.
Alwayssaltaftercooking.Turn
meatwithtongs;piercingmeat
withaforkalsoallowsjuicesto
escape.Whenbroilingpoultry
or fish,brusheachsideoften
withbutter.
Q. Whyaremymeatsnotturning
outasbrownastheyshould?
A.
IIIsomeareas,thepower
(voltige)totherangemaybelow.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodin oven.
Checkto see ifyouareusingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
intheBroilingGuide.Turnfood
onlyonceduringbroiling.
Q.DoI needtogreasemybroiler
racktopreventmeatfromsticking?
A. No.Thebroilerrackisdesigned
toreflectbroilerheat,thuskeeping
thesurfacecoolenoughtoprevent
meatstickingtothesurfice.However,
sprayingthebroilerracklightlywi
a vegetablecookingspraybefore
cookingwillmakecleanupeasier.